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5 from 2 votes

Vegan Greek Dressing

Vegan Greek Dressing tastes better than store-bought and is easy to make. Try it on Greek salad with tofu feta, roasted vegetables, and grain bowls.
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 127kcal
Author Amy Katz
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Ingredients

Instructions

  • Place the olive oil, vinegar, and oregano in a small jar or bowl.
  • Shake or whisk to combine.
  • Taste and add salt and pepper, as needed.
  • Refrigerate until ready to use. Shake well before serving.

Notes

Dressing will keep in the refrigerator for 2-3 days. Shake well before using.

Greek Salad with Tofu Feta Recipe

For the Salad:

  • 1 pound tomatoes, sliced in wedges or large chunks
  • 1 cup cucumbers, peeled and sliced, with slices halved 
  • 1 green bell pepper, diced large
  • 1/2 red onion, sliced, with slices halved
  • 1/2 cup Kalamata olives

For the Tofu Feta:

  • 1 pound extra-firm tofu, drained and pressed, and cut in cubes (Or use super-firm tofu and skip the pressing.) 
  • 1/4 cup coconut vinegar
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon sea salt
To prepare the Tofu Feta, place the tofu cubes in a resealable glass container or zipper bag. Add the coconut vinegar, oregano, and salt. Seal the container, then gently shake to combine. Refrigerate for at least 2 hours or overnight for maximum flavor.
To make the Greek Salad, add the salad ingredients, Tofu Feta, and Greek Salad Dressing to a large salad bowl. Toss well to coat. Serve immediately. (Makes 4 servings.)
For pressing tofu, I recommend the EZ Tofu Press.
 
Calories: 127kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 1mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 0.2mg
Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!
Course: Condiment
Cuisine: Greek
Keyword: Greek Salad Dressing